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Cataplana Recipe

Pork and Clams

Servings: 2

Ingredients:

Marinade for Pork

1 tsp paprika (5 ml)

1 tsp ground cumin (5 ml)

1 clove of garlic, chopped

1 x bay leaf

1 cup dry white wine (250 ml)

a splash of olive oil

1 x pork tenderloin, cut into 1-inch cubes (1-pound/454 g)

1/4 cup extra virgin olive oil or to taste (60 ml)

1 clove of garlic, chopped

Pinch of ground cumin

1 cup beef stock (250 ml)

1/4 cup Moroccan olives (60 ml)

Handful of little neck clams, scrubbed and rinsed

Salt and freshly ground black pepper

Dash of Worcestershire sauce

1 tbsp Dijon mustard (15 ml)

1 tbsp butter (15 ml)

Handful fresh coriander, chopped

Pickled vegetables, garnish, optional

1 large Yukon gold potato, cubed, deep-fried

Directions:

Combine paprika, cumin, garlic, bay leaf, white wine and olive in a bowl. Add pork tenderloin toss to combine. Cover with plastic wrap and put in the refrigerator. Let marinate overnight.

Add olive oil to Dutch oven or heavy bottomed pot over medium high heat. Strain the pork, reserving white wine marinade to add later. Sauté pork until golden, about 2 to 3 minutes. Add garlic and cumin, sauté until soft, about 1 minute. Transfer pork to a plate and set aside. Add white wine marinade to the Dutch oven over high heat. Bring to a boil and let reduce for 5 to 10 minutes.
Add beef stock. Bring to a boil and then reduce to a simmer, let simmer for 5 minutes. Add olives, Dijon, Worcestershire sauce. Season with salt and pepper to taste. Add clams. Cook covered until clams start to open, about 2 to 3 minutes. Swirl in butter. Garnish with chopped cilantro. Serve with the fried potatoes and pickled vegetables.